Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1/2 lb. mushrooms, chopped; 1 c. parsley, minced; 1 c. green onion, sliced; 1 c. cooked rice; 2/3 c. chopped toasted pecans or almonds; 1 tsp. ground ginger; 1/4 c. chicken broth; salt; 8 medium sweet peppers

Servings: persons

1/2 c. butter
1/2 lb. mushrooms, chopped
1 c. parsley, minced
1 c. green onion, sliced
1 c. cooked rice
2/3 c. chopped toasted pecans or almonds
1 tsp. ground ginger
1/4 c. chicken broth
salt
8 medium sweet peppers

1
In skillet melt butter; add mushrooms, parsley and onions. Cook until tender.
2
Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed.
3
Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes.
4
Remove from water and cool under running water.
5
Turn upside down to drain.
6
Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil.
7
Bake at 350 degrees for 35 to 45 minutes.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. butter, 1/2 lb. mushrooms, chopped, 1 c. parsley, minced, 1 c. green onion, sliced, and more.

Yes, Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions